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Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel
Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey. The aim of this study was to investigate how...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818981/ https://www.ncbi.nlm.nih.gov/pubmed/36613260 http://dx.doi.org/10.3390/foods12010048 |
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author | Meixner, Mario Weber, Mareike Lella, Sebastian Rozhon, Wilfried Dasbach, Margot |
author_facet | Meixner, Mario Weber, Mareike Lella, Sebastian Rozhon, Wilfried Dasbach, Margot |
author_sort | Meixner, Mario |
collection | PubMed |
description | Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey. The aim of this study was to investigate how various parameters of the stirring process influence the creaminess of spring blossom honey in order to give recommendations for beekeeping practices. The creaminess was quantified by measuring the crystal size by microscopic analysis, measuring the whiteness index by color analysis using CIE Lab and by sensory analysis. We investigated the influence of five stirring parameters, including the type of stirring device, honey pretreatment, stirring temperature (14 °C to room temperature), stirring interval (1 to 24 times) and stirring time (1–15 min) on the creaminess of honey. We found that the stirring temperature is the most important factor for honey creaminess. At the optimal temperature of 14 °C, other factors like seed honey, stirring time and stirring interval have only a neglectable effect. If the optimal temperature of 14 °C cannot be maintained, as it may happen in beekeepers’ practice, sieving the honey with a mesh size of 200 µm before stirring, the addition of seed honey prepared with a kitchen food processor, and using a stirring screw and stirring several times per day is recommended. |
format | Online Article Text |
id | pubmed-9818981 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98189812023-01-07 Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel Meixner, Mario Weber, Mareike Lella, Sebastian Rozhon, Wilfried Dasbach, Margot Foods Communication Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey. The aim of this study was to investigate how various parameters of the stirring process influence the creaminess of spring blossom honey in order to give recommendations for beekeeping practices. The creaminess was quantified by measuring the crystal size by microscopic analysis, measuring the whiteness index by color analysis using CIE Lab and by sensory analysis. We investigated the influence of five stirring parameters, including the type of stirring device, honey pretreatment, stirring temperature (14 °C to room temperature), stirring interval (1 to 24 times) and stirring time (1–15 min) on the creaminess of honey. We found that the stirring temperature is the most important factor for honey creaminess. At the optimal temperature of 14 °C, other factors like seed honey, stirring time and stirring interval have only a neglectable effect. If the optimal temperature of 14 °C cannot be maintained, as it may happen in beekeepers’ practice, sieving the honey with a mesh size of 200 µm before stirring, the addition of seed honey prepared with a kitchen food processor, and using a stirring screw and stirring several times per day is recommended. MDPI 2022-12-22 /pmc/articles/PMC9818981/ /pubmed/36613260 http://dx.doi.org/10.3390/foods12010048 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Communication Meixner, Mario Weber, Mareike Lella, Sebastian Rozhon, Wilfried Dasbach, Margot Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel |
title | Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel |
title_full | Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel |
title_fullStr | Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel |
title_full_unstemmed | Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel |
title_short | Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel |
title_sort | influence of stirring parameters on creaminess of spring blossom honey measured by crystal size, whiteness index and mouthfeel |
topic | Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818981/ https://www.ncbi.nlm.nih.gov/pubmed/36613260 http://dx.doi.org/10.3390/foods12010048 |
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